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My rule of thumb is to try and preserve the original geometry of any knife that I'm sharpening; so for these I would sharpen on the front side and only deburr on the back, with a tiny back bevel, a la a honesuki.

II would think these may be like sharpening a 99/1 bevel like some honesuki or hankotsu. Double check under a loupe or with a magic marker. If there's a tiny back bevel, you can use my hankotsu sharpening video as a guide.

II would think these may be like sharpening a 99/1 bevel like some honesuki or hankotsu. Double check under a loupe or with a magic marker. If there's a tiny back bevel, you can use my hankotsu sharpening video as a guide.

word lol. see that join date? january of '12 haha only two posts now :P

I've watched that video, i'll go check the bevel under my loupe and watch it again for reference.